Trends in Food Science & Technology,
Год журнала:
2024,
Номер
151, С. 104590 - 104590
Опубликована: Июнь 12, 2024
Freezing,
as
a
common
method
of
food
preservation,
has
been
widely
used
in
the
industry.
However,
with
further
research,
drawbacks
it
brings
(such
ice
crystal
puncturing
cells
and
osmotic
pressure)
have
also
become
well-known
at
same
time
environmental
problems
are
becoming
more
obvious.
Therefore,
there
is
need
to
seek
green
cryoprotectant
agents
(CPAs)
for
freezing.
Green
natural
deep
eutectic
(GNDEAs)
were
first
applied
biocryopreservation
2018.
This
review
aims
comprehensively
understand
principles
prospects
GNDEAs
CPAs
by
summarising
origin,
development,
synthesis
methods,
physicochemical
properties
related
cryoprotection,
potential
cryoprotection
mechanisms,
applications
field
current
challenges
future
development.
proved
achieve
freezing
protection
regulating
point
inhibiting
recrystallization
crystals.
Compared
traditional
CPAs,
systems
natural,
that
non-toxic,
environmentally
friendly
good
biocompatibility,
which
Journal of Agricultural and Food Chemistry,
Год журнала:
2024,
Номер
unknown
Опубликована: Сен. 24, 2024
Effectively
controlling
ice
recrystallization
(IR)
during
the
frozen
storage
of
food
remains
highly
challenging.
Inspired
by
structural
characteristics
antifreeze
proteins
in
nature,
silk
fibroin
(SF)
derived
from
fibers
has
been
developed.
Through
dual
validation
using
"splat"
assay
and
"sucrose
sandwich"
assay,
IR
inhibition
activity
SF
at
various
concentrations
was
confirmed,
revealing
that
its
regular
alternating
hydrophilic/hydrophobic
domains
endow
with
potential
to
inhibit
axial
growth
single
crystal
significantly
reduce
average
maximum
size
approximately
67%.
Additionally,
quality
stability
muscle
foods
treated
comprehensively
evaluated.
In
stark
contrast
traditional
commercial
agents
(4%
sucrose
4%
sorbitol),
prepared
steaks
addition
2%
maintained
rich
juiciness
excellent
color
acceptability
over
a
three-month
period.
Thus,
holds
promise
as
protective
agent
for
foods,
enhancing
their
storage.
Comprehensive Reviews in Food Science and Food Safety,
Год журнала:
2024,
Номер
24(1)
Опубликована: Дек. 15, 2024
Muscle
foods
that
are
highly
perishable
require
effective
preservation
technologies
to
maintain
their
quality
and
extend
shelf
life.
Electrostatic
field
(EF)
treatment,
superchilling
(SC),
combined
have
received
attention
for
effectiveness
in
improving
muscle
food
quality.
However,
the
lack
of
a
comprehensive
understanding
mechanism
effects
on
has
limited
application.
Therefore,
review
began
with
discussion
mechanisms,
influencing
factors,
equipment
development
underlying
EF
treatment
SC
foods.
It
then
reviewed
research
progress
made
date
highlighted
these
various
attributes,
such
as
texture,
color,
nutritional
value.
Additionally,
explored
potential
synergistic
combining
discussed
how
they
could
complement
each
other
achieve
superior
outcomes.
The
significantly
improves
by
inhibiting
ice
crystal
growth,
blunting
enzyme
activity,
causing
microbial
electroporation,
generating
ozone.
technology
utilizes
low
temperatures
form
an
shell,
effectively
reproduction
microorganisms
passivating
activity
enzymes,
thereby
extending
combination
two,
through
dual
inhibition
bacteria
enzymes
regulation
crystals,
can
build
excellent
system
bring
better
effect
Future
should
prioritize
safety
issues,
cost,
process
optimization
while
exploring
innovative
applications.
This
will
provide
theoretical
technical
support
technology.
